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The KETO Ice Cream Scoop Cookbook

Ice Cream! Ice Cream! We all scream for ice cream! Even (or especially?!) when we are following a path to improved health and wellness. Thought you’d never be able to eat ice cream again – unless it came with a large dose of guilt, a side helping of body fat, and a fast route to diabetes and other health issues? Well now you can. Make life a lot more scrumptious and a lot less restrictive by making your own ice cream. Your KETO Ice Cream Scoop Cookbook shows you just how easy it is to do – there’s no complicated techniques using egg yolks here.

For everyone wanting to feel fantastic without giving up taste, improve their health dramatically, and lose body-fat, this cookbook is crammed with delicious ice cream recipes for 52 fat-burning, health-boosting, joyous frozen treats that will help in your quest for improved wellness and increased fat-loss while keeping your taste buds insanely happy.

Developed for people who are following any of the following lifestyles: KETO, LCHF, LowCarb, Paleo, SANE, Wheat Belly, Vegetarian, Vegan (with slight modification), Primal, Wild Diet, Bulletproof, weight-loss, gluten-free, grain-free, sugar-free, soy-free, egg-free, diabetic, dairy-free (with slight modification), and many other dietary lifestyles.

**This is published as a physical print book and a digital download. If the link you hit doesn’t take you to Amazon, you are purchasing the digital version**

“Insane deliciousness!!! The double dark chocolate ice cream is so creamy and so delicious. Perhaps some of the best chocolate ice cream I have ever had.” ~ Sherry

“I have made 5 batches of ice cream so far and have been pleasantly surprised at the ease of whipping up the custards that are churned into the ice cream. Before trying Carrie’s recipes, I thought there would be some complex, time-involved method to creating ice cream and was very happy to learn that most of the custards can be created in 15 minutes. I’ve served these ice creams to a dinner party of 14, at a family birthday party and also to visiting friends and relatives, all of whom have said this is some of the best ice cream they’ve ever tasted and none could tell that it was sugar-free.”

~ Mrs. H

“I’ve made lots of great ice creams over my nearly 70 years on this earth. Thank you, Carrie, for bringing us to the pinnacle of ice cream nirvana!! Your ice cream recipes are awesome! So far we have made Sinless Cinnamon, Charismatic Coffee, Dazzling Double Dark Chocolate and Phenomenal Peanut Butter! And we can’t pick a favorite because they are all so fabulous! I’m sorry if I seem to be gushing over these ice creams! They truly are that good! Oh, and did I mentioned they are healthy! Thanks again, Carrie. You have done something very remarkable.”
~ Gary

Get your DIGITAL download of The KETO Ice Cream Scoop Cookbook right now and get ready to enjoy the best tasting and healthiest ice cream you’ve ever had!

PLEASE NOTE: THIS IS A DIGITAL COOKBOOK THAT YOU DOWNLOAD TO YOUR DEVICE, AND IS THEREFORE NOT RETURNABLE OR REFUNDABLE.

IF YOU ARE LOOKING FOR IT AS A PHYSICAL COOKBOOK HEAD TO AMAZON HERE: PHYSICAL BOOK

PLEASE NOTE: THIS IS A DIGITAL COOKBOOK THAT YOU DOWNLOAD TO YOUR DEVICE, AND IS THEREFORE NOT RETURNABLE OR REFUNDABLE.

IF YOU ARE LOOKING FOR IT AS A PHYSICAL COOKBOOK HEAD TO AMAZON HERE: PHYSICAL BOOK

Prefer to read things on your Kindle?

Purchase the e-cookbook using the link above and then follow these instructions to load it to your Kindle:

1. Find your Send-to-Kindle e-mail address, by visiting the Manage your Devices page (https://www.amazon.com/myk#manageDevices) (This may require you to login)
2. Click on Settings tab
3. Scroll down to Personal Document Settings
4. Pick the email address associated with the device you want to send the book to
5. Send the document to your Kindle device or app, by attaching the document to an e-mail addressed to your Send-to-Kindle e-mail. (It is not necessary to include a subject in the email.)

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Becky -Carrie, After purchasing your first ice cream cook book and items needed for the recipes, we have discovered that using xylitol in our house is not an option. Have you reworked the recipes in the new book to include alternate sweetening options or can you give us any suggestions on substitutions? We can use stevia, erythritol, and monk fruit. Would love to make your recipes. Thank you.ReplyCancel

carrie-Hi Becky – to this point, xylitol is the only sweetener that works successfully. I am about to trial with monk fruit, but stevia and erythritol for sure do not work. Love to you!ReplyCancel

Sonya Solomon -Have you experimented with Swerve at all? I have heard mixed feelings about xylitol and it is not GI 0 as stevia, erythritol, swerve, or monk fruit.ReplyCancel

carrie-Yes, I have, and they don’t work with ice cream. Swerve is also way more expensive than plain erythritol, so I don’t use it for that reason. I try to keep costs down for my readers. I have not trialed with plain monk fruit, but will be doing so shortly. Most monk fruit sweeteners are blended with erythritol though, so they won’t work either. Hope that helps!ReplyCancel

Sonya Solomon -Thank you for all your help!

I have been doing Keto for about 5 weeks and having great results! Have you had any bad experiences with Xylitol creating an insulin effect and thus throwing you out of keto? I have read that erythritol is GI=0 where zylitol is GI=13.

I have also read that some people use erythritol and then add 1-2 tbsp of vegetable glycerin to compensate for the hardness? Have you tried or suggest that?

Kathleen O'Connell -Hi Carrie,
Just bought your book but didn’t realize that Xylitol was the only sweetener that works, why doesn’t Swerve work? Is it that it raises blood sugar or that it has a negative chemical reaction. Thanks..Looking forward to trying your fabulous recipes. KathleenReplyCancel

carrie-HI Kathleen – it causes problems with texture and scoopability. Hope that helps!ReplyCancel

Sheryl -Hi Carrie… the recipe my husband wants me to make is the Apple Pie a La Mode… but the directions in the PDF version is for the peach ice cream. How can I get the directions for the Apple Pie recipe? ThanksReplyCancel

Theresa richmeier -Hi, I purchased your book and now I can not find it on my tablet any where!ReplyCancel

Sonya Solomon -I purchased your book and am starting to make some of the amazing looking recipes! I started with Sassy Goat.

I had a problem with it being SO thick that my Blendtec wouldn’t blend for the full 5 min. It maybe lasted 1.5-2 min on the #1 setting.

It was also so thick that when I went to churn it, the machine was struggling and stopped churning before it reached to fully desired texture. It is more of a marshmallow fluff type texture.

Am I doing something wrong? Is this recipe just a little out of the ordinary with all the goat cheese?

Jennifer -Could not wait for my book and ice cream maker to arrive so that I could make some of this wonderful looking ice cream!! I made the butter pecan just as soon as I could get the freezer container ready and I was not disappointed!! Couldn’t wait for the ice cream to finish freezing and had it soft after a couple of hours in the freezer….for breakfast!!ReplyCancel

D'Aon Lucas -I posted these comments in the books Q&A but never received a response. I will repost here in hopes of receiving an answer.
Hi Carrie:
I love your book! I’m getting ready to make an ice-cream this weekend (I can’t decide which) but have a question on the Marshmallows. What type of powdered gelatin do you use? I have Great Lakes Gelatin, Collagen Hydrolysatate (the green can) and Bernard Jensens 100% Bovine Gelatin. Will either of these work?Reply
DAON – Hi Carrie:
Another question. You say that you freeze fresh berries while in season (I do too). How would you use the frozen berries in the recipes? For instance, Wimbledon Strawberry Ice Cream? The directions talk about fresh strawberries. Do you defrost and then use? Or just use frozen? I have found it difficult to chop up frozen berries so I’m curious how to use them in the ice cream recipes.ReplyReplyCancel

D'Aon Lucas -Posting again (3rd time). I’d really like an answer to my questions!
Hi Carrie:
I love your book! I’m getting ready to make an ice-cream this weekend (I can’t decide which) but have a question on the Marshmallows. What type of powdered gelatin do you use? I have Great Lakes Gelatin, Collagen Hydrolysatate (the green can) and Bernard Jensens 100% Bovine Gelatin. Will either of these work?Reply
DAON – Hi Carrie:
Another question. You say that you freeze fresh berries while in season (I do too). How would you use the frozen berries in the recipes? For instance, Wimbledon Strawberry Ice Cream? The directions talk about fresh strawberries. Do you defrost and then use? Or just use frozen? I have found it difficult to chop up frozen berries so I’m curious how to use them in the ice cream recipes.ReplyCancel

Alan-Tried to order using my Paypal balance, but wasn’t given the Paypal option, despite you showing their symbol?ReplyCancel

carrie-Hi Alan – I am so sorry, but PayPal keep giving my work away for free, so I had to move to a new processor. Many apologies for the inconvenience.ReplyCancel

Anne Wilks -Hi I wanted to purchase a couple of your books using PayPal as a payment method, it is on your advert, but when I get to the payment page only a request for credit card details comes up. Please could you advise?ReplyCancel

Kathy Wilkerson -I received the Ice Cream book for Christmas and noticed that there are no nutrition notes on any of the ice creams. Is there somewhere I can get these? I’m looking forward to making ice cream soon. Thanks so much. KathyReplyCancel

LuAnne Chavez -Hi. I just purchased and downloaded the book but I was on my iPad and I can’t find where it was downloaded to. Can I download it again (I’ll use my computer this time)? Thanks!ReplyCancel

LuAnne Chavez -Please disregard my message. I just received the email with the link to download the book. Thanks!ReplyCancel